Your frostings have been an absolute game changer for me! I'm a home baker and despise the sweetness and grit that comes with American buttercream (and the gigantic powdered sugar mess) but hate the time it takes to make Swiss meringue buttercream. This is absolutely perfect when it comes to time and taste! Thank you!
I made this today for a red velvet cake. I did sub out some of the butter for shortening. Still amazing. Baker tip: you HAVE to hum the theme song while making this or you will destroy the frosting.
Love this recipe. Ran a trial on my cupcakes, it was very stable indeed. Perfect for piping. Wasnt cloyingly sweet at all. Most important, it could stand up to the heat! Btw im from malaysia and finding a buttercream that doesnt melt was indeed a challenge. Not anymore! Ive found my sacred recipe. Thanx very much cupcake savvy!
These videos have definitely brought Russian Buttercream to the forefront. The easiest frosting, period. The addition of the Cream Cheese made me HAPPY!
For Americans : 2¼ cups butter, 1 cup cream cheese and 1 can (it's says 398g) sweet condensed milk (chilled), 1 tsp vanilla. Follow the directions it came out great for me.
I just used this recipe to frost my husband's birthday carrot cake. I will be using this recipe to make frostings for my cakes & cupcakes from now on. Way less messy than dealing with powdered sugar! 😁👍
I made this yesterday to frost and decorate cakes with cheesecake on top...OMG this frosting is fantastic! It came together effortlessly in my mixer and holds up nicely! Thank you times a million!
I made this yesterday and it was so smooth, silky and amazingly delicious. This is one of those eat it by the spoonfuls buttercream lol After cool in fridge it tastes just like cheesecake mm mm mm yum 😋
I have to admit that the difference is unbelievable ! This version compared to the powdered sugar is SOOOOOO much better! It's creamier and the sweetness is perfect
I made this recipe last Saturday and it was great! For those who are living in a hot climate country (like me, I live in the Philippines), replace half of the butter into shortening. It worked for me and stayed stabilized. Thank you for this! Will make it again and again. ♥️
Just made this now. Made 1/4 the qty , as first time trying with condensed milk. This came out fantastic, no curdling or any other consistency problem. I did increase the cream cheese proportion as I don’t like the butter to dominate in taste. I really liked the ease of this method, no messy icing sugar etc, but not yet sure if I prefer the icing sugar method or condensed milk in terms of flavour profile. Will repost once I serve my cupcakes tonight.
I actually have no insta and not sure of whether my FB post came through to you ( I’m not social media savvy 😬). The frosting tasted very nice after it had rested a couple of hours. I think the consistency was not as firm as yours, and thats because I increased the cream cheese amount, but still, it piped very well. Thanks for this lovely and very easy to use version
I tried this for the first time (I'm not a baker AT ALL) the taste was amazing not too overwhelmingly sweet but mine didn't come out very stable?? Idk if maybe I didn't mix it long enough or mixed it too long lol ? Or maybe it didnt stay cool enough?...still used it and everyone loved it! It wasnt a total flop...I'm determined to perfect this!
Made this today for orange & poppyseed cupcakes and added orange zest. Soooo yummy! I didn’t think I had the right consistency but it piped like a dream thank you 😁
Hello, genius!! Thank you sooo much!!! 💕💕 I made lemon chiffon cake and frosted the cake with your cream cheese condensed milk butter cream... The butter cream is smooth, soo easy to make and perfect combo for my cake! 😄 I replaced vanilla essence with lemon zest and reduced condensed milk 1 or 2 tbsp... I now hate that i love this butter cream so!!! 💗
I had a problem the moment I added the condensed milk. I kept mixing it for 10 mins and it was still curdled and kind of runny . Kept refrigerating it for 10 mins and trying to whisk it again like 2 times and it stayed as is . So I almost gave up and put it in the fridge for like 20 mins and went back and whisked it again for about 13-15 mins until it finally came together. My arms were extremely sore after all the mixing but it tasted very good in the end . Thank you 😊
I will be making this tomorrow and try surprising my mom with it. She's the baker and I would love to show her I can do it and can help her in the process. 😀 Looks simple enough for me to try.
This looks delicious and I'm definitely going to make this recipe for my daughter's red velvet cake for her birthday. I do have one comment. Even though this recipe doesn't have powdered or granulated sugar, the condensed milk is pretty sweet, so I'm surprised the recipe doesn't have any salt, especially since the butter is unsalted. I've made many different types of frosting and almost, if not all, call for at least 1/4 tsp of salt.
Awesomeness! I also like to use the cooked flour, sugar, and milk buttercream! The sugar is controlled by you and the butter too! So good. I can't wait to try this one!
Hello I’m not a baker at all more of a cook but I’ve been experimenting with frosting lately and I haven’t found my happy place yet so I just found this one and I will try it and come back to report my results thank you :)
Awesome! Assuming I'm making a 3 layer 6 inch cake, about how much of this frosting will I need to frost the whole cake? Do you recommend this for frosting a whole cake. Does it hold well
I made a similar frosting from one of the other recipes they have on this channel. I was able to frost a 4 layer cake with no problem, to give you can idea. It makes a lot between the 400 g of butter and 1 can of scmilk
I can’t wait to try this recipe for my mom’s birthday cupcakes! I’m making strawberry, lemon, and vanilla cupcakes. Two questions: 1. Can I add lemon curd or strawberry preserves to this icing recipe without making it runny? 2. Can I make this icing recipe the night before and store it in the fridge and pipe it onto the cupcakes the next day, or should it make it the day that the cupcakes will be served? Thank you!!
Great idea!! The Compilation video at the following link has a few fruit versions, Lemon, Blueberry and Raspberry. You can definitely make it the day before and store in the fridge. Bring back to room tem and re-whip before using. Good luck!
I made this last night it was AMAZING! I’m making a cake for a customer this weekend though and I want to make it a little more stable. Can I add gelatin to stabilize? If so, how do I go about doing that?
I can't seem to find the recipe for the cream cheese buttercream. I made a red velvet cake and I'm wanting to make your cream cheese buttercream. Can you tell me how much butter, cream cheese and condensed milk to use? Thank you so much. Your videos are amazing. You're very talented.
Hello! This video seems amazing and i can’t try to make it... can somebody please help me with the quantities. I would like to know how whether this would be too much for a cake where i stack two 10-inch large cakes.. thank you
I love the taste of this buttercream icing. However, mine struggled to come together and I’m trying to work out what I did wrong. I was wondering if someone could clarify the below points for me: - How long should I mix it at the end? - What is the right consistency for this buttercream? - What temperature should the cream cheese be? - Any other tips to make this buttercream correctly?
Hello! Can I use homemade cream cheese for this recipe? My homemade cream cheese is done by curdling hot full fat milk with the help of white wine vinegar and then blending it to smooth creamy consistency. Would be grateful if you reply quick as I'm gonna make a birthday cake tomorrow. Btw, I tried your peanut butter version of this frosting to pair with chocolate cake and that frosting rocks!!! Very easy, delicious and not too sweet. 💗💗 from Bangladesh
Hello. Loved this idea for cream cheese frosting. Can I make roses with this frosting and freeze them for later. Have to make an anniversary red velvet cake with roses on top this week. Will be waiting for ur answer. Thanks
Yes you can but you will need to swap out half the butter for shortening like I have done in this video to get a former consistency th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
Mine came out great the first time I made it, for coating and piping on a cake. I've tried making it 3 more times since and it keeps splitting 😭 can't figure out what I'm doing wrong
@@CupcakeSavvysKitchen yes I am, I had the condensed milk in the fridge overnight. It's quite warm in Florida so maybe I will substitute some butter for shortening.i just dont like the taste of shortening lol.
I love this! The taste is gr8. But I think I am doing something wrong with the whisking. It curdles and it does not get back to the nice smooth texture after adding the condensed milk. I used the kitchen aid paddle whisk to soften the butter and then used the balloon whisk to whip it up. Does it take a very long time to get back the texture? I would really like to get this right.
Hello and thank you for your hard working responding to all the questions! I am wondering if I can make this buttercream with a can of Russian dulce de leche style caramelized condensed milk, like your Dulce de Leche 2-ingredient version, but including the 150 gr. cream cheese as well, AND adding 1/2 cup of Valhrona Dulcey caramelized white chocolate. I am an experienced baker and careful recipe follower, but I am a little nervous! Because the Dulcey is very expensive :)
Hi, i made this recipe like 2x and everytime it gets runny... any tips i dont know what happened there... And can i use half shortening half butter plus the creamcheese? Im thinking of it since its fonna be 90f on the day im making this cake...thank you....
Hi! Can't wait to give this recipe a try. Can you refrigerate/freeze any leftover frosting? If so, I assume you just bring it back to toom temp and give it a good mix?
Hi! would this buttercream work for use with russian piping nozzles? Regular buttercream is too sweet for me, and would love to try this recipe!! thanks!
Oh. My. God. I'm a baker and I've always used traditional buttercream or italian meringue buttercream. But frankly. I don't like any. I just tried this. I kept some for myself just to eat it with a spoon. I'm going to frost the cake tomorrow I hope it looks good ! So far the gel colours mix in very well :) THANKS
Wonderful recipe! Is it best to use with unsalted better? Can I use gel food coloring for this recipe? Also, I’m making this for cupcakes, any suggestions to make sure it’s pipable and keep its shape?
Yes, you can use unsalted or salted, and you can also add colouring. If you want a more stable version, you can sway out half the butter for shortening like I did in this video th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
Looks very yummy, I tried it today , pure butter, Philadelphia cream cheese, it taste very light not too sweet , but it was very soft, put it in fridge to firm it up, but liquid in the button when take it out, texture also changed, is it possible that I over whipped, or I should not put it in the fridge ,, have to try again.
Ingredients questions: What temp/consistency should the cream cheese be? Do you just put the can of condensed milk in the fridge to chill it or should I pour it out into something else to chill? Any suggestions on a good flavoring for this if I'm using it on carrot cake? THANKS!
It's perfect as it is for Carrot Cake. Condensed milk should be chilled straight from eh fridge. I put the can in the fridge the day before. The butter should be soft but slightly cool.
@@CupcakeSavvysKitchen thanks! If my butter is already room temp and sitting out, do you think just an hour in the fridge will make it the correct consistency? Also what about the cream cheese. Straight from the fridge?
Ruth Lefcoe it will be ok to use the butter as is. The cream cheese will need to be softened a bit. You can microwave on 50% power for about 20 seconds.
Thanks! I stuck my condensed milk and my butter into the fridge last night. Doing the frosting later this afternoon/evening so I'll take the butter out soon to let it soften. I'm excited to try this!
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Your frostings have been an absolute game changer for me! I'm a home baker and despise the sweetness and grit that comes with American buttercream (and the gigantic powdered sugar mess) but hate the time it takes to make Swiss meringue buttercream. This is absolutely perfect when it comes to time and taste! Thank you!
I made this today for a red velvet cake. I did sub out some of the butter for shortening. Still amazing.
Baker tip: you HAVE to hum the theme song while making this or you will destroy the frosting.
Hum the theme song??? HAHAHAHHA
Love this recipe. Ran a trial on my cupcakes, it was very stable indeed. Perfect for piping. Wasnt cloyingly sweet at all. Most important, it could stand up to the heat! Btw im from malaysia and finding a buttercream that doesnt melt was indeed a challenge. Not anymore! Ive found my sacred recipe. Thanx very much cupcake savvy!
How fabulous! :-)
hi, did u follow exactly (the ingredients)? for this batch, how many cupcakes can be covered?
Omg!! Thanks God I saw your comments! Im from Msia and had a same prob too! Now, I cant wait to try this recipe! 😆
is this ok to use with red velvet cakes?
wow same here 😁 from malaysia 🇲🇾 too
These videos have definitely brought Russian Buttercream to the forefront. The easiest frosting, period. The addition of the Cream Cheese made me HAPPY!
Just here to let you know this has been my go-to frosting recipe for the past 2 years! I love it!!
How fabulous!
For Americans : 2¼ cups butter, 1 cup cream cheese and 1 can (it's says 398g) sweet condensed milk (chilled), 1 tsp vanilla. Follow the directions it came out great for me.
@@Missy88692007 fabulous!
I just used this recipe to frost my husband's birthday carrot cake. I will be using this recipe to make frostings for my cakes & cupcakes from now on. Way less messy than dealing with powdered sugar! 😁👍
How fabulous!
@@CupcakeSavvysKitchen lütfen Türkçe altyazı olsun
Good to know! Thank you! I was looking for a good recipe for my niece’s birthday carrot cake I will be working on this weekend 👍👍
I made this yesterday to frost and decorate cakes with cheesecake on top...OMG this frosting is fantastic! It came together effortlessly in my mixer and holds up nicely! Thank you times a million!
How fabulous! I LOVE it!!!! :-)
Can this be used in a high humidity place? Should i use shortening to make it more stable?
i never made my buttercream without using condensed milk eversince i knew about this thru your videos. thanks sooo much!👍
How fabulous! Thanks for letting me know! :-)
I made this yesterday and it was so smooth, silky and amazingly delicious. This is one of those eat it by the spoonfuls buttercream lol After cool in fridge it tastes just like cheesecake mm mm mm yum 😋
How fabulous!
Lysa Marie Franco hi do you think it will hold to pipe flowers?
Is there butter smell or not pls reply pls
I have to admit that the difference is unbelievable ! This version compared to the powdered sugar is SOOOOOO much better! It's creamier and the sweetness is perfect
How fabulous!
I made this recipe last Saturday and it was great! For those who are living in a hot climate country (like me, I live in the Philippines), replace half of the butter into shortening. It worked for me and stayed stabilized. Thank you for this! Will make it again and again. ♥️
Gwyneth Nuez fabulous!
Hello, Gwyneth! What brand of shortening did you use?
Charlimagne Madrid Vegetable Shortening 😊 from a local bake goods store.
Thank you Gwyneth! 💖
Just made this now. Made 1/4 the qty , as first time trying with condensed milk. This came out fantastic, no curdling or any other consistency problem. I did increase the cream cheese proportion as I don’t like the butter to dominate in taste. I really liked the ease of this method, no messy icing sugar etc, but not yet sure if I prefer the icing sugar method or condensed milk in terms of flavour profile. Will repost once I serve my cupcakes tonight.
Kir Mur how fabulous! Please tag me on Insta or Facebook...I’d love to see them!
I actually have no insta and not sure of whether my FB post came through to you ( I’m not social media savvy 😬). The frosting tasted very nice after it had rested a couple of hours. I think the consistency was not as firm as yours, and thats because I increased the cream cheese amount, but still, it piped very well. Thanks for this lovely and very easy to use version
The music alone is an entire vibe... I’m not only craving frosting now! 😜
He he he!
Luce fantástico y debe saber delicioso. Me encanta. Gracias por compartir su conocimiento.
I tried this for the first time (I'm not a baker AT ALL) the taste was amazing not too overwhelmingly sweet but mine didn't come out very stable?? Idk if maybe I didn't mix it long enough or mixed it too long lol ? Or maybe it didnt stay cool enough?...still used it and everyone loved it! It wasnt a total flop...I'm determined to perfect this!
Made this today for orange & poppyseed cupcakes and added orange zest. Soooo yummy! I didn’t think I had the right consistency but it piped like a dream thank you 😁
How fabulous! :-)
You are such an amazing baker and an inspiration to a baker-wanna-be like me. ☺☺ Thank you so much for sharing all your wonderful recipes.
@@ariamanelle9822 awwww you are very welcome. Thank you for your kind comment!
Hello, genius!! Thank you sooo much!!! 💕💕
I made lemon chiffon cake and frosted the cake with your cream cheese condensed milk butter cream... The butter cream is smooth, soo easy to make and perfect combo for my cake! 😄
I replaced vanilla essence with lemon zest and reduced condensed milk 1 or 2 tbsp... I now hate that i love this butter cream so!!! 💗
How fabulous!
I made it and it turned out delicious. Thanks for the video.
How fabulous!
I had a problem the moment I added the condensed milk. I kept mixing it for 10 mins and it was still curdled and kind of runny . Kept refrigerating it for 10 mins and trying to whisk it again like 2 times and it stayed as is . So I almost gave up and put it in the fridge for like 20 mins and went back and whisked it again for about 13-15 mins until it finally came together. My arms were extremely sore after all the mixing but it tasted very good in the end . Thank you 😊
Same thing happened to me every time I make Condensed milk buttercream! I just add more liquid (a tbsp or so of milk) so it won't be curdled anymore.
I will be making this tomorrow and try surprising my mom with it. She's the baker and I would love to show her I can do it and can help her in the process. 😀 Looks simple enough for me to try.
How fabulous! Good luck! :-)
Love this recipe. My Grandsons will want seconds
Thank you Tracey from Austin Texas
Thank you for this recipe. I just want to know if this can be stored and for how long?
I Tried it Yesterday 🎉,Came out ❤.. Perfect Consistent,was so yummy 😋.. Can't Thank you enough.God Bless
This is what you call a masterpiece🍰🍫🎂🍦😍
Thank you Ajwa! :-)
This looks delicious and I'm definitely going to make this recipe for my daughter's red velvet cake for her birthday. I do have one comment. Even though this recipe doesn't have powdered or granulated sugar, the condensed milk is pretty sweet, so I'm surprised the recipe doesn't have any salt, especially since the butter is unsalted. I've made many different types of frosting and almost, if not all, call for at least 1/4 tsp of salt.
Thank you so much for all the great videos. If using a stand mixer, is it better to use paddle or whip attachment?
Lanor Bakery S you are very welcome! The paddle will work best :-)
Going to try this recipe.. but just let me say this, there's something magical about the music.. kinda like "hypnotising" 😁
Awesomeness! I also like to use the cooked flour, sugar, and milk buttercream! The sugar is controlled by you and the butter too! So good. I can't wait to try this one!
Fabulous!
Hello I’m not a baker at all more of a cook but I’ve been experimenting with frosting lately and I haven’t found my happy place yet so I just found this one and I will try it and come back to report my results thank you :)
Awesome! Assuming I'm making a 3 layer 6 inch cake, about how much of this frosting will I need to frost the whole cake? Do you recommend this for frosting a whole cake. Does it hold well
I made a similar frosting from one of the other recipes they have on this channel. I was able to frost a 4 layer cake with no problem, to give you can idea. It makes a lot between the 400 g of butter and 1 can of scmilk
This looks so silky and creamy…can’t wait to try!
amazing recipe tried it yesterday and it came out amazing.. i was going to ask can i colour the buttercream i am worried it will become runny
Fabulous! Yes, you can colour it. This is an example of one I coloured th-cam.com/video/qiLQWvgLxIA/w-d-xo.html
Does the cream cheese has to be cold or room temperature?? Plsss 🇲🇽
Love all yr videos💯💯 yr music is perfect as well 👌. Great job.
I can’t wait to try this recipe for my mom’s birthday cupcakes! I’m making strawberry, lemon, and vanilla cupcakes. Two questions:
1. Can I add lemon curd or strawberry preserves to this icing recipe without making it runny?
2. Can I make this icing recipe the night before and store it in the fridge and pipe it onto the cupcakes the next day, or should it make it the day that the cupcakes will be served?
Thank you!!
Great idea!! The Compilation video at the following link has a few fruit versions, Lemon, Blueberry and Raspberry. You can definitely make it the day before and store in the fridge. Bring back to room tem and re-whip before using. Good luck!
I like it! I'll give it a try!
Fabulous!
Wow ...... thank you for posting so many beautiful and decadent recipes !
You are very welcome! Thanks for watching and for your feedback :-)
Looks amazingly delicious
Thanks Melody! :-)
Your frosting is superb. Not overly sweet. Just make today for my son birthday cake. Easy to make.
Your fristings look so good
MADE Flawless thank you!
Wow 😲 Beautiful can't wait to try
Great!
Your recipes are foolproof! Looking forward to see the chocolate version of this. Thank you so much for sharing.
Thank you! Chocolate version coming soon! :-)
I made this last night it was AMAZING! I’m making a cake for a customer this weekend though and I want to make it a little more stable. Can I add gelatin to stabilize? If so, how do I go about doing that?
Gloria Bass fabulous! This video outlines how to make it more stable th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
I can't wait to make a cake I am in love with this condensed milk frosting 😍
Fabulous! It's the BEST!
Yes Savvy!!!!!!! That's it. I'll be trying that soon.
I can't seem to find the recipe for the cream cheese buttercream. I made a red velvet cake and I'm wanting to make your cream cheese buttercream. Can you tell me how much butter, cream cheese and condensed milk to use? Thank you so much. Your videos are amazing. You're very talented.
This looks reallt good
Thanks. It's great! :-)
Thanks your recipes understands easily .choosing perfect topics for making videos. 😊
Jyoti Shirke thank you for the lovely feedback.
After it looks curled for how long need to be mix? Unfortunately mine never mixed
Here too. Been mixing for 7 mins now
Cannot wait to make this
I'm sold I'm making this tommorow for a red velvet cake!!
I so love your recipes.... Please do a chocolate condensed milk butter cream
That is definitely on my to-do list :-)
saleha hansia I uploaded the Chocolate version a couple of days ago :-)
Can't wait to make this tomorrow.
Hello! This video seems amazing and i can’t try to make it... can somebody please help me with the quantities. I would like to know how whether this would be too much for a cake where i stack two 10-inch large cakes.. thank you
I love the taste of this buttercream icing. However, mine struggled to come together and I’m trying to work out what I did wrong.
I was wondering if someone could clarify the below points for me:
- How long should I mix it at the end?
- What is the right consistency for this buttercream?
- What temperature should the cream cheese be?
- Any other tips to make this buttercream correctly?
Over-beat cream cheese
Thanks for answering my question
Your videos are awesome!! Thank you so much
Thanks soo much, this is a life saver 😘
I tried the condensed milk buttercream and it's amazing.
Am soo doing this
That’s awesome ...Could u plz tell me how to do strawberry buttercream
It's on my video to-do list. In the meantime, you can do it the same as this Reaspbery one th-cam.com/video/5P1Kyj4kk38/w-d-xo.html
Hello! Can I use homemade cream cheese for this recipe? My homemade cream cheese is done by curdling hot full fat milk with the help of white wine vinegar and then blending it to smooth creamy consistency. Would be grateful if you reply quick as I'm gonna make a birthday cake tomorrow.
Btw, I tried your peanut butter version of this frosting to pair with chocolate cake and that frosting rocks!!! Very easy, delicious and not too sweet.
💗💗 from Bangladesh
Yes. Homemade cream cheese would be delicious is this recipe!
Hello. Loved this idea for cream cheese frosting. Can I make roses with this frosting and freeze them for later. Have to make an anniversary red velvet cake with roses on top this week. Will be waiting for ur answer. Thanks
Yes you can but you will need to swap out half the butter for shortening like I have done in this video to get a former consistency th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
@@CupcakeSavvysKitchen thanks for your quick reply
I like it . bravo
Thank you! :-)
Looks amazing
Thanks for sharing, I will definitely be trying this very soon!
Gave it a go mine split oddly but the taste was still great lol! I will definitely take a second bash at it xx
Mine came out great the first time I made it, for coating and piping on a cake. I've tried making it 3 more times since and it keeps splitting 😭 can't figure out what I'm doing wrong
For me this is the best taste buttercream, this will be my favorite ❤️
Thank you Savvy❣️
I love your videos! I've tried the cream cheese frosting twice and it was too loose both times. Not sure what I'm doing wrong. Any pointers?
Are you usibg real full fat butter and sweetened condensed milk? Try chilling the sweetened condensed milk for a couple of hours before using.
@@CupcakeSavvysKitchen yes I am, I had the condensed milk in the fridge overnight. It's quite warm in Florida so maybe I will substitute some butter for shortening.i just dont like the taste of shortening lol.
Yes, that will explain it. It does soften in warm weather so the shortening is a good idea. Good luck!
@@CupcakeSavvysKitchen I will try with shortening over the weekend and let you know how it turns out.
merci beaucoup!😊
Can you use European cream cheese - Philadelphia brand - and still achieve a stiff frosting?
Is it necessary to use block creamcheese? Or tub creamcheese will work too ?
I love this! The taste is gr8. But I think I am doing something wrong with the whisking. It curdles and it does not get back to the nice smooth texture after adding the condensed milk. I used the kitchen aid paddle whisk to soften the butter and then used the balloon whisk to whip it up. Does it take a very long time to get back the texture? I would really like to get this right.
Stick to the paddle attachment. Use a 395g can size. Chill for 15 minutes then continue to whip.
Hello! Would like to ask if this will harden if I try making buttercream flowers and putting it to fridge.
Love it, can’t wait to give this a try.
Fabulous!
hi, what temperature must be butter? in some cases its room temp, sometimes colder...Thanks
If you are making it on a hot day, use cooler (but not solid) butter. If you are making it on a cool day, use soft room temp butter.
Love it 😍 .. but i hav Q?? If i use stand mixer with paddle or whisk?? Which one is better !
Paddle :-)
Beautiful creammyyy
Abir Tt dreammmmy! :-)
Simply awesome!
Wl surely give a try@
Fabulous! :-)
Hi I love this, can we use this to cover a cake as well?
Sure can!
Hello and thank you for your hard working responding to all the questions! I am wondering if I can make this buttercream with a can of Russian dulce de leche style caramelized condensed milk, like your Dulce de Leche 2-ingredient version, but including the 150 gr. cream cheese as well, AND adding 1/2 cup of Valhrona Dulcey caramelized white chocolate. I am an experienced baker and careful recipe follower, but I am a little nervous! Because the Dulcey is very expensive :)
Hi, i made this recipe like 2x and everytime it gets runny... any tips i dont know what happened there...
And can i use half shortening half butter plus the creamcheese? Im thinking of it since its fonna be 90f on the day im making this cake...thank you....
The creamcheese must be cold or room temperature? Thx for answer me❤
Cold.
Someona knows how many cupcakes you can decorate using this? 😍😍😍
I just tried making it and failed. :( don’t know what I did wrong, it’s pure liquid. but tastes good. I’ll try again.
It looks delicious, I'm going to try this!
How many cupcakes does this recipe frost?
Hi! Can't wait to give this recipe a try. Can you refrigerate/freeze any leftover frosting? If so, I assume you just bring it back to toom temp and give it a good mix?
Wow... can i add little lemon juice ...🤔
Yes you can.
Hi! would this buttercream work for use with russian piping nozzles? Regular buttercream is too sweet for me, and would love to try this recipe!! thanks!
Yes, it would work.
Omggggg I'm trying this soon !
Fabulous! You'll love it! :-)
Oh. My. God. I'm a baker and I've always used traditional buttercream or italian meringue buttercream. But frankly. I don't like any. I just tried this. I kept some for myself just to eat it with a spoon. I'm going to frost the cake tomorrow I hope it looks good ! So far the gel colours mix in very well :) THANKS
Wonderful recipe! Is it best to use with unsalted better? Can I use gel food coloring for this recipe? Also, I’m making this for cupcakes, any suggestions to make sure it’s pipable and keep its shape?
Yes, you can use unsalted or salted, and you can also add colouring. If you want a more stable version, you can sway out half the butter for shortening like I did in this video th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
@Cupcake Savvy's Kitchen Great! Thank you for your suggestions! I tried the recipe yesterday and everyone loved the buttercream.
This recipe looks great…do all your frostings need to be refrigerated after they go on the cake?
Perfect 👌... Can we use it under fondant?
Thanks! Yes, you can :-)
Love! Thanks!
Looks very yummy, I tried it today , pure butter, Philadelphia cream cheese, it taste very light not too sweet , but it was very soft, put it in fridge to firm it up, but liquid in the button when take it out, texture also changed, is it possible that I over whipped, or I should not put it in the fridge ,, have to try again.
Delish thank youuuu x
You're welcome! :-)
Yaaaas! Thank you so much! Im going to use this on all my cramcheese frosted recipes from now on. 😍
How fabulous!
Sirve para climas cálidos?
Can this be made with a stand mixer? Or do you prefer making it with the hand mixer? Looks so creamy and delicious! Can't wait to try it!
It can definitely be made with a Stand Mixer.
Cupcake Savvy's Kitchen
Thanks so much for your reply! Love watching your videos. So professional and easy to follow.
Can I use this recipe under fondant cake?
Ingredients questions: What temp/consistency should the cream cheese be? Do you just put the can of condensed milk in the fridge to chill it or should I pour it out into something else to chill? Any suggestions on a good flavoring for this if I'm using it on carrot cake? THANKS!
It's perfect as it is for Carrot Cake. Condensed milk should be chilled straight from eh fridge. I put the can in the fridge the day before. The butter should be soft but slightly cool.
@@CupcakeSavvysKitchen thanks! If my butter is already room temp and sitting out, do you think just an hour in the fridge will make it the correct consistency? Also what about the cream cheese. Straight from the fridge?
Ruth Lefcoe it will be ok to use the butter as is. The cream cheese will need to be softened a bit. You can microwave on 50% power for about 20 seconds.
Thanks! I stuck my condensed milk and my butter into the fridge last night. Doing the frosting later this afternoon/evening so I'll take the butter out soon to let it soften. I'm excited to try this!